Meat Market · Wake County, NC

Harris Teeter #289 Meat Market

Name: Harris Teeter #289 Meat Market
Address: 2603 Glenwood Ave, Wake County, NC

2603 Glenwood Ave

Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗

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Score 99

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jul 28, 2026

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: ambient air thermometer was not located in the warmest part of the cooler in all coolers. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-201.11 Equipment and Utensils-Durability and Strength EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. -Observation: cabinet near 3 comp sink was rusty with chipping pant that can fall in clean utensils. Make sure that equipment retains their original characteristics. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: outside most equipmentsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: outside most equipments; and coolers had grease accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode REPEAT 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

REPEAT 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: clean the wall tile and ceilings throughout the facility as debris are noted. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 28, 2026 · Original Source

1 - Inspection

Oct 9, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Raw chicken noted on top of raw beef in walk in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- PIC moved the chicken to appropriate location.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Single service food trays and twine found with blood splatter/ residue. Single service items shall be stored in packaging or otherwise protected from potential contamination. Instructed PIC to replace with new and cover with plastic.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Three comp sink is becoming rusted in the inside specifically the sanitizer vat. The walk in cooler condenser unit had a major leak and water was falling onto the floor (not food). Walk in cooler was still functioning at the time of the inspection. PIC called facility maintenance program to repair immediately. Store food away from leak. Maintain equipment in good repair. Repeat.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the wall tile and ceilings throughout the facility as debris are noted. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 9, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: Sanitizer was not measured at the dish sink and equipment/utensils had not been sanitized. CDI: Equipment and utensils were removedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Sanitizer was not measured at the dish sink and equipment/utensils had not been sanitized. CDI: Equipment and utensils were removed; sanitizer bag connected to sink and rewashed; rinsed and sanitized. Educated staff on using test strips every time when setting up sink. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning.-P

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The cap/worm on the grinder is in poor repair and no longer cleanable. Ensure that all equipment is maintained in good repair. Maintain equipment in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 11, 2025 · Original Source

1 - Inspection

Nov 13, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 13, 2024 · Original Source

1 - Inspection

Jul 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode Observation: TCS (temperature control safety) foods (crab cakeFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety) foods (crab cake; raw beef) were holding above 41F due to refrigerated case unable to maintain 41F or below. CDI: TCS Foods were moved to other refrigeration during inspection.3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode Observation: The gaskets on the meat grinder are in poor repair. Ensure all equipment is maintained clean and in good repair. 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The gaskets on the meat grinder are in poor repair. Ensure all equipment is maintained clean and in good repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; Observation: The temperature measuring devices on the refrigerated display cases (seafood/meat) are not operational. Ensure all temperature measuring devices are accurate and can be utilized to achieve active managerial control through monitoring of equipment. 4-502.11(A) and (C); Core; (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Observation: Area under platform (meat cutter)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Area under platform (meat cutter); area behind heat sealer. Ensure all equipment is maintained clean and in good repair. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 2, 2024 · Original Source

1 - Inspection

Mar 12, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; At the beginning of the inspection; the store manager or meat market manager did not have valid food protection manager certification (manger's expired in January). One employee with managerial duties shall have food protection manager certification at all times. CDI- Manager with CFPM certification arrived during the inspection. Deductions will be taken if this item is repeated.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Crab cakes on the display cooler near the sliding door were at 43-44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler to be rapidly cooled.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 12, 2024 · Original Source

1 - Inspection

Nov 3, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Single service food tray as found with splatter residue. Single service items shall be stored in packaging or otherwise protected from potential contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Knife was found being stored between two equipment exteriors with soil residue. Equipment shall be stored in a clean dry environment where they are protected from potential contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; While improvements have been made there is a small tear/hole in the warming pad cover at the wrapping station. All equipment shall be maintained in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 3, 2023 · Original Source